Family-friendly, mouth-watering Labor Day recipes

Summer holidays and barbeques go hand in hand, so turn on the grill with Labor Day food that will please even the youngest of palates! From finger-licking, kid-friendly recipes to family-friendly frozen treats, uncover these recipes for a mouth-watering Labor Day spread that will have you putting your old BBQ recipes on the back burner.

When looking for Labor Day foods that will please even the pickiest of eaters, kid-friendly portions of your favorite finger foods are always a hit. From cold, sliced sections of your favorite wraps to hot grilled cheese bread you can throw on the grill, these finger-licking good eats are perfect for your Labor Day get together.

Serves 12-14 people

Ingredients:

• 1-1/2 cups shredded mix of cheddar and mozzarella cheese
• 1/2 cup spreadable butter
• 1 Tbsp. garlic powder
• 1/2 tsp. dried parsley
• 1 French bread loaf, sliced into 1" sections

Directions:

1. Combine cheese, butter, parsley and garlic powder in a small bowl and mix.
2. Spread mixture between bread slices.
3. Line bread slices back into loaf shape and wrap in foil; remember to seal top and sides.
4. Place foil packet on grill for 15 minutes, turning half-way through. Return to grill for a few extra minutes if cheese isn't completely melted.

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Whether it's cool, minty chicken kabobs or a croissant-wrapped hot dog, there's something about grilling your food on a skewer that makes kids beg for more grub. Just remember to soak your wooden skewers for at least 30 minutes prior to threading with family-friendly foods to minimize burnt sticks on the BBQ.

Serves 6 per person

Ingredients:

• 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 Tbsps. extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 tsp. dried mint
• 1 tsp. dried oregano
• 1 tsp. fine sea salt
• 1 tsp. ground black pepper
• 2 Tbsps. fresh lemon juice
• 1 bunch fresh mint
• 1 red onion, cut into 1-inch pieces

Directions:

1. Combine the chicken, 1 Tbsp. of the oil, the garlic, dried mint, oregano, salt and pepper in a medium bowl. Toss well to coat, cover, and marinate in the refrigerator for at least 30 minutes and up to 24 hours.
2. Preheat a grill to medium-high.
3. Whisk together the remaining 1 Tbsp. oil and the lemon juice in a small bowl.
4. Pull the large mint leaves off the stems.
5. Thread the chicken and onion onto 12 8-inch skewers, threading a mint leaf in between the chicken and onion. Sprinkle with the salt and pepper.
6. Grill the kebabs, turning and basting with the lemon-oil mixture, until the chicken is cooked through, 9 to 10 minutes.

From sweet to savory, dips are a must-have Labor Day food that kids and adults alike will gobble up. Simply serve it alongside your favorite chips, veggies or seasonal fruit and watch any dip disappear!

Serves 4

Ingredients:

• 2 tsps. chopped fresh cilantro
• 2 tsps. finely diced red onion
• 2 tsps. seeded and minced jalapeño chile pepper
• 2 Hass avocados, cubed
• 1 lime, halved
• salt and pepper

Directions:

1. Combine 1 tsp. each of the cilantro, onion and jalapeño with 1/2 tsp. salt and 1/4 tsp. black pepper in a medium bowl and mash together with the back of a spoon.
2. Add the avocados and gently mash them with a fork until they are somewhat smooth but still slightly chunky.
3. Fold in the remaining 1 tsp. each cilantro, onion and jalapeño, and salt and pepper to taste.
4. Squeeze in lime juice to taste.

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Whether spiked with your favorite spirits and served in a martini glass or frozen in popsicle molds, adding frozen treats into your menu of Labor Day foods will help your guests cool down when the temperatures rise.

Serves 8

Ingredients:

• 4 cups cubed, seeded watermelon
• 1/2 cup light coconut milk
• 1 Tbsp. fresh lime juice
• 5 Tbsp. maple syrup, honey or Zsweet

Directions:

1. Place the watermelon in a blender and puree.
2. Add the coconut milk, lime juice, and sweetener and blend for 10 more seconds; do not blend longer or the mixture will turn foamy.
3. Pour the mixture into an 8 x 8-inch metal baking dish. Freeze for two hours.
4. Scrape with a fork to create crystals and return to the freezer. Continue to scrape and refreeze every 30 minutes for another two hours.

Minted Greek Chicken, Ole Guacamole and Icy Watermelon Coconut Granita reprinted from: Skinny Chicks Eat Real Food 2012 by Christine Avanti. Permission granted by Rodale, Inc. Available wherever books are sold.

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